Love me some wings!

We used to go to this total dive of a bar that had the BEST hot wings. This was way before Resident Teen and Little Man were a twinkle in our minds. It burned down in 1998 and their wings never were made anywhere else.
This is not my recipe but one from the newspaper and quite good.

Grilled chicken wings with Tandoori flavorings
1.4 cup vegetable oil
3 tbs ground cumin
1 tbs curry powder
2 tsp garlic powder
2 tsp salt
1 tsp ground ginger
1/2 tsp cayenne powder
1/2 cup red wine vinegar
1 cup plain yogurt
4 pounds chicken wings, tips removed and wings split at the joint
heat oil in a pan over low heat
Mix cumin, curry, garlic, ginger, salt and cayenne together
Add spices to oil and heat until they start to sizzle and darken slightly in color, 20 to 30 seconds
Return spices to bowl, whisk in vinegar and yogurt
you can marinate anywhere from 10 minutes to 24 hours in this mixture.
BBQ for 15-20 minutes.


Signs That You’re Drinking Too Much Coffee;

Guilty as charged on a few counts.

* Juan Valdez names his donkey after you.
* You get a speeding ticket even when you’re parked.
* You answer the door before people knock.
* You just completed another sweater and you don’t know how to knit.
* You grind your coffee beans in your mouth.
* You can take a picture of yourself from ten feet
away without using the timer.
* Your eyes stay open when you sneeze.
* You go to AA meetings just for the free coffee.
* You walk twenty miles on the treadmill before
realizing it’s not plugged in.
* You forget to unwrap candy bars before eating them.
* You go to sleep just so you can wake up and smell the coffee.
* You have a picture of your coffee mug on your coffee mug.
* You ride an exercise bike to work.
* You don’t even wait for the water to boil anymore.
* You use coffee flavored mouthwash.
* You help your dog chase its tail.

Comfort food, the Dutch way.

Growing up I remember Macaroni and Cheese. I don’t know who used to make it the way we liked it. Maybe Mom but my dad cooked a lot too.
When we moved to the US we had many friends who were Italian and for a long time we ate the “proper” pasta with incredible sauces. Then Resident Teen came along and at about 3 she wanted macaroni and cheese “just like at my friends house”. Mom of friend was called and it was macaroni and cheese out of a box. Very pregnant and tired I decided that instead of making it from scratch I’d buy a box and see where it would take us. Himself was on a trip probably because what I cooked from that box would not have been up to his taste. The 3 year old however was quite happy.
I used boxed macaroni and cheese for a bit, switching away from the yellow “cheese” kind to organic white cheese. About 5 or 6 years ago I decided to try and recreate the macaroni and cheese of my childhood. This dish is now a staple and I’ve tweaked it a bit. Added some things my mom or dad probably did not use.

Baked macaroni and cheese with ham and peas.

1 inch slice of cooked ham
1 cup peas
1 1/2 cup milk
1/2 cup heavy cream
2 cups mozzarella cheese
3 cloves of garlic
1 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
2 tbs butter
3/4 box elbow pasta. We use Dreamfields.

cut ham in 1 inch cubes
mix all the ingredients except the butter together.
preheat the oven to 325 F.
cook the pasta in a big pot with a little salt added until almost cooked.
run cold water over pasta to stop the cooking process
Use cooking spray to coat an oven proof pan
mix pasta into cheese and ham mixture
cook for 20 minutes or until cheese sets.
cut pats of butter into small squares and arrange them on the top of the pasta
use the broiler to give the pasta a bit of a crunch (about 3 minutes on high)
Serve with a green salad.

With a little help from my son.

While driving home today I let my mind wander about a new recipe. I had bought a basil plant that was wilting and in need of using and I had an avocado that needed to be eaten soon.
How could I use both in a pasta dish?
I love to think in flavors and colors so I imagined what it would be like if I made pesto the traditional way but incorporated the avocado.
I picked up The Boy and we went to the store, we brainstormed and decided to go for it.

I like the kid, a lot.

Pasta with avocado pesto

4 ounces of shrimp per person
1 avocado
1 cup basil leaves loosely packed
1/4 cup and 2 tbs olive oil
2 tbs pine nuts or walnuts
1/4 cup parmesan cheese
1-2 cloves garlic
salt and pepper to taste

In a food processor combine basil, garlic, cheese and pine nuts. If you are using walnuts grind them by themselves without the basil, cheese and garlic first
Add half of the olive oil and mix, add the remainder of the olive and mix some more
Cut avocado in small pieces and add to food processor and mix until smooth.
Cook chosen pasta per package instruction
Peel and rinse shrimp and saute it in olive oil ( 2 tbs)
I used some of the pesto to flavor it while sautéing.
Drain liquid from shrimp before adding to pasta!
When everything is cooked take a mixing bowl and add pasta, sauce and shrimp and mix well. Transfer to a bowl.
Grate parmesan cheese over the pasta.


Snap, crackle and pop

2 weeks before the “anniversary” of my Achilles/bone removal surgery I was doing an exercise for Physical Therapy when I felt and heard a pop.
A week later the Dr confirmed that I had partially torn my Achilles again.
According to him I was in better shape going into this than 2 years ago because I could just go into the boot and it would heal.

So here is my new shoe.


I’ll have a lot more time now to blog, not so much able to cook so I’ll bring over recipes from the old blog.


Holding on to summer with the grill.

I’ll grill anytime, I don’t care that it is September and that the mornings and evenings are getting chillier.
My grocery store had Red bell peppers for sale, 4 for $1. Talk about a bargain!

I bought 5, lost one to Boy who Eats a Lot.

4 went on the grill and when they were done there was a colorful, vitamin rich vegetable.

Grilled Bell Pepper Salad.

1 Bell pepper per person if large, otherwise 1 small per person.
1 tbs olive oil
salt and pepper to taste
paper bag

Turn heat on high on BBQ
Turn heat to medium and put peppers on grill.
Char each side (all 4) this will take about 30 minutes
Put bell peppers in paper bag and close.
Bell peppers will continue cooking in bag.
Once the peppers are cooled off peel skin off peppers and discard seeds
Add olive oil,add garlic and seasonings.

If you have no BBQ the broiler in the oven works too, same rules apply.


Swedish Chef Sunday

When spaghetti turns violent!


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